You should, Craig, anytime. We can do the Austin pizza tour, it is pretty short: Home slice, East Side Pies and Via313 pretty much covers it so far as I am concerned. Of course I am not adverse to firing the WFO on short notice either.

I stopped by for my fix tonight and under death threats from the wife brought her home a sausage and onion pie. Being the genius I am, I had a slice at the trailer, because this one evaporated before I could do anything but steal a chunk of sausage.

I hung around for a while tonight and chatted up the clientele. Only one group was from Detroit, and they called "Buddy's" after trying it. None of the other crowd had ever heard of Detroit Style, but they were pretty insistent that it was Damn Good Food, pizza or not.

The wife now makes sure I bring her a pizza and it really worries me when she says, "but I like your pizza Too!".

I just want to say that Via 313 is f*cking awesome Detroit style pizza. And I really applaud Brandon for coming on my innernet cookin' show and teaching people how to make pizza - the most basic kind of pizza - at home. With a home oven and all that shitzz. It really was an awesome pizza. The guys at 313 totally know what they're doing.

Also, thanks Ronzo for posting the link. Our show is intentionally made for people who didn't grow up cooking.

I think I purchased the same pan via Amazon, but I think I messed it up using too much canola oil during a second seasoning. The oil puddled and now I have some areas of gel, some areas of tar, and some areas of resin (these are all attempts at describing the level of hardening, not actual visual appearance).

I think I purchased the same pan via Amazon, but I think I messed it up using too much canola oil during a second seasoning. The oil puddled and now I have some areas of gel, some areas of tar, and some areas of resin (these are all attempts at describing the level of hardening, not actual visual appearance).

I got to try some of their pies last night. Obviously, it's not my preferred style; nonetheless, it was some of the very best pizza I've ever eaten anywhere. It's the only non-Neapolitan pizza I've ever had that just completely blew me away. It is crazy good!

Logged

"We make great pizza, with sourdough when we can, commercial yeast when we must, but always great pizza." Craig's Neapolitan Garage

I got to try some of their pies last night. Obviously, it's not my preferred style; nonetheless, it was some of the very best pizza I've ever eaten anywhere. It's the only non-Neapolitan pizza I've ever had that just completely blew me away. It is crazy good!

Here's some photos from pizzas made by Zane of VIA 313. After talking to him for a while, I can assure you he is serious about making great pizza.I'm super impressed with their pizza and can't wait to stop by the trailer.

The pizzas I ate on Saturday night are still stuck in my head, just fantastic. I wish them well.Tim

Thanks for all of those links on Detroit-style pizzas. I wonder what kind of pepperoni Via 313 is using. In that picture in the first link it looks almost like regular pepperoni to my eyes, but in the second link the pepperoni looks somewhat cupped. Since the second article says that pepperoni is made in natural casing, it must not be regular pepperoni.

I still find it interesting that Via 313 sauces their pies after the baked, instead of before the baked. I also like how chunky the tomatoes look in the Foodjoy blog with the other dressings.

Those Detroit-style pizzas that Via 313 are making sure look great to me.

It also looks like Klausieís Pizza Truck is making great looking Detroit-style pizzas. It looks like they might be saucing after the bakes, or either they are put back into the oven a little after the cheese and sauce is baked and then more sauce other ingredients might be added. I canít really tell on those photos when I clicked though them when the saucing is done, but it appears to me to be done after the pizza is baked some. It says in your last link Wikipedia says marinara sauce is served on top of the pizza. That is the first I heard that. It also mentions a Detroit-style pizza being twice baked.

How do you get the cheese edge crust that dark without getting the cheese on top so dark?

Craig,

I wish I knew that answer too. Some of my experimental Detroit-style pizzas do have a darker cheese edge crust than others and I am baking about the same. Another mystery to figure out. Maybe the cheese has to be pushed down into the side edges more, but I sure donít know.

Maybe mix a little mozz in with the cheddar? I'm far from an expert. I *** think *** I remember them telling me how they do it, but I can't speak to it effectively right now. I think it has to do with the fat they use to grease the pans, but, again... not completely sure.